A day after processing cuts for rack of lamb, we were immersed in a more intense cutting techniques for lamb shoulder and leg of lamb. The shoulder of lamb was fairly easy to process - we basically de-boned the shoulder part without cutting through the skin.

The leg of lamb however was a real CHALLENGE: debone the whole leg without cutting through the skin as you would on a chicken thigh and drumstick. I thought it would be easy to do because the whole leg is big enough to hold. And so I thought.

The whole leg was waxy comparable to candlewax - and the bone was to long, so we had to really dig up against the bone to seperate the meat. It took me 20 minutes to do the whole thing which is not bad for a first timer. As per our chef, he had a friend who can do it in 4 minutes.